Barbecue Chicken With White Sauce Recipe

• 1 gallon cold water
• 1 cup kosher salt
• 1/2 cup sugar
• 2 whole chickens, cut in half
• 1 cup mayonnaise
• 1 cup apple cider vinegar
• 1 tablespoon lemon juice
• 1 1/2 tablespoons cracked black pepper
• 1/2 teaspoon kosher salt, finely ground
• 1/4 teaspoon cayenne
• Finely ground kosher salt and ground black pepper
• 1/2 cup vegetable oil
• 3-4 light wood chunks (like cherry or apple)

1. Mix the salt and white sugar in the cold water until completely dissolved to make the brine. Wash the chicken halves, place them in the brine, and weight down keep submerged. Brine the chicken in the refrigerator for 4 hours, then remove from the brine, wash again, and pat dry with paper towels. Place the chicken on a rack placed over a baking sheet and put it back in the fridge to air dry overnight (optional).
2. Combine mayonnaise, apple cider vinegar, lemon juice, black pepper, salt, and cayenne in a bowl and mix thoroughly. Place in an airtight container or bottle and refrigerate until you're ready to use. Keeps up to 4 days.
3. Season chicken with salt and pepper and smoke between 300u0b0F-350u0b0F, using light wood chunks, until the thickest part of the breast registers 165u0b0F on an instant read thermometer. Halfway through the smoking process, baste the chicken with oil and sprinkle with salt and pepper once more. After finished cooking, you can transfer the chicken, skin side down, to a hot grill to quickly crisp the skin.

gallon cold water, kosher salt, sugar, chickens, mayonnaise, apple cider vinegar, lemon juice, cracked black pepper, kosher salt, cayenne, ground kosher salt, vegetable oil, light wood chunks

Taken from www.seriouseats.com/recipes/2008/07/barbecue-chicken-with-white-sauce-recipe.html (may not work)